Thai Shrimp, Cilantro And Green Peppercorn Stir Fry

• 2 tsp coarsely chopped fresh cilantro root and stem mixture
• 2 tsp dried coriander seeds
• 1 tsp dried green peppercorns
• 4 cloves garlic, quartered
• 2 1/4 lb raw jumbo shrimp, peeled, deveined, tails left intact
• 2 tbsp peanut oil
• 3 oz bean sprouts
• 1 tbsp finely chopped fresh cilantro leaves, plus 1 tbsp whole leaves to garnish
• 1 tbsp fried shallots
• 1 tbsp fried garlic

1. Using a mortar and pestle, crush cilantro root and stem mixture, coriander seeds, peppercorns and garlic to a paste. Transfer to a large bowl along with shrimp and 1 tbsp oil. Cover and chill for 3 hours, or overnight.
2. Add remaining oil to a wok and place over high heat. Stir-fry shrimp mixture, in batches, until shrimp are pink. Return all shrimp to wok and remove from heat. Add bean sprouts and chopped cilantro and toss to combine. Serve sprinkled with cilantro leaves, fried shallots and fried garlic.

fresh cilantro root, coriander seeds, garlic, jumbo shrimp, peanut oil, bean sprouts, cilantro, shallots, garlic

Taken from recipes-plus.com/api/v2.0/recipes/36826 (may not work)